BEEF AND POTATO DUMPLING CASSEROLE
When your family is hankering for meat and potatoes, put together this easy casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium heat, stirring occasionally, until beef is brown.
- While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in dry potatoes and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.
- Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole. Scoop potato dumpling mixture around edge of casserole.
- Bake uncovered 25 to 30 minutes or until dumplings are light golden brown.
Nutrition Facts : Calories 460, Carbohydrate 32 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1200 mg
BEEF STEW WITH POTATO DUMPLINGS
Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own! -Shawn Asiala, Boca Raton, Florida
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 24
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.
Nutrition Facts : Calories 487 calories, Fat 18g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 1486mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
GARLIC MASHED POTATOES & BEEF BAKE
Make and share this Garlic Mashed Potatoes & Beef Bake recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
- Pour off fat.
- In 2-quart shallow baking dish mix beef, 1/2 can soup, Worcestershire and vegetables.
- STIR remaining soup into potatoes.
- Spoon potato mixture over beef mixture.
- BAKE at 400°F for 20 minutes or until hot.
Nutrition Facts : Calories 454.2, Fat 19.7, SaturatedFat 7.5, Cholesterol 80.3, Sodium 922.4, Carbohydrate 40.6, Fiber 5.8, Sugar 6, Protein 27.4
BEEF POTATO BAKE
Says Cathy Casement-McDowell of Tulsa, Oklahoma: "The great thing about this recipe is you only have to do the prep work once, but get two meals from it! It's easy to modify for any taste: use cream of chicken soup for celery, frozen or canned peas or green beans for mushrooms, etc."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 9
Steps:
- In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef. , Transfer to two greased 8-in. square baking dishes. Sprinkle each with 1 cup cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 538 calories, Fat 30g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 1074mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 36g protein.
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